Slow-Cooker Southwestern Pot Roast
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Updated Nov 11, 2009
Salsa quickly puts a Mexican spin on ever-popular pot roast!
Slow-Cooker Southwestern Pot Roast
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- Prep Time 15 min
- Total 10 hr 15 min
- Servings 8
- Ingredients 5
Ingredients
- 8 small red potatoes, cut in half
- 3-pound beef boneless arm roast, trimmed of fat
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 pound baby-cut carrots
- 1 jar (16 oz) thick & chunky salsa
Make With
Gold Medal Flour
Instructions
-
Step1Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
-
Step2Cover and cook on low heat setting 8 to 10 hours.
-
Step3Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.
Nutrition
310
Calories
8g
Total Fat
27g
Protein
32g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Total Fat
- 8g
- Saturated Fat
- 3g
- Cholesterol
- 65mg
- Sodium
- 330mg
- Total Carbohydrate
- 32g
- Dietary Fiber
- 5g
- Protein
- 27g
% Daily Value*:
- Iron
- 22%
- 22%
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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